ISO: ISO: Leftover twists >>>

In Search Of:
E

evan

Well-known member
As you know, pizza and fried rice started as leftovers. Now they are widely popular and I guess it's only us foodies who knows that this was once a way to get to use leftovers.

So I was thinking, what leftover twists do you and your family have?

My grandmother made Lapskaus, witch is a leftover stew with meat.

She started with a brown sauce - as we call it here - witch is more like a gravy sauce - without gravy!

Oh well, once the sauce was made she added meat (cubed sausages, meat balls, whatever was left of the meat loaf, steak - you name it) and cubed root vegetables and potatoes.

She let it simmer till all was done and voila, you had dinner.

For leftover fish, she boiled macaroni and made a white sauce, mixed fish, white sauce, macaroni and chopped leeks in a lasagna dish, sprinkled cheese on top and baked it in the oven until done.

Those are traditional dishes here, but not as well known and popular as pizza and fried rice (go figure!!! *LOL*)

 
I often make congee out of baked (or rotisseried) chickens; ham and noodles or...

...pea or bean soup with leftover ham; tacos and burritos with leftover beef roast; shredded beef and eggs (machaca) with leftover beef; mini-pizzas with extra english muffins; sliced and fried knoedel with eggs to use up extra semmel knoedel; and any of a number of off-the-cuff pasta dishes with leftover olives, chicken, tomatoes, etc.

There's more... but my head hurts.

Michael

 
Interesting.

There is a northern German dish very similar called Labskaus. I guess it must be a pan-Hanseatic League leftover stew thingy.

I make corned beef so that I can have leftovers to make hash for breakfast. We love corned beef hash and fried eggs for weekend breakfast treats.

I'm sure this is pretty common, but the leftover noodles, gravy, roast, and veggies get combined, topped with cheese and crumbs and baked the next day here.

Leftover ham scraps gets made into ham balls or hamloaf.

I also make chili out of leftover roasts. I made one with chicken, sausage, and pork tenderloin once that was out of this world.

Thanksgiving dressing is chilled, then over the next couple days it is sliced into squares and pan fried in butter until it is deep golden brown for breakfast. Sometimes with melted cheese on top top to gild the lily. Goes great with sausage and eggs.

On heavy cookie baking Christmases I will accumulate the scraps of doughs over a couple weeks in a sealed plastic bag in the freezer until I'm finished with the baking. The results are kneaded together with lots of ginger and cinnamon to make gingerbread cookies.

 
Your leftover dressing idea is brilliant -- will have to make extra dressing

at Thanksgiving to try it!

 
Turkey or Chicken frica something. Grind cooked turkey or chicken in food processor Place in mixing

bowl and add cold leftover mashed potatoes, diced onion, diced celery, salt,and pepper and a little bit of gravy. Form into pattys and dust with flour. Fry in butter till brown on both sides. Serve with gravy. This is the one meal that my husband will make. It's a favorite recipe from when he was a kid!

 
We do alot of the things Michael does. Also,

leftover chicken is great for enchiladas, soups, chicken salad sandwiches. Leftover risotto is nice in risotto cakes like the ones in the link. Leftover ham is nice in this ham spread which is a favorite. No quantities, I do it more to taste, but in a food processor add:

chunks of ham
chopped onion (I like to use green onion)
chopped pickle (dill or sweet, as you like)
mayonnaise
salt and pepper (but only a little salt if
the ham is fairly salty)

Process until somewhat smooth. Spread on
bread or crackers. Yummers!

http://www.epicurious.com/recipes/recipe_views/views/231263

 
Patties posted in 1547:

My favourite way it to make patties. Curried, sometimes with green onions, or coriander. No
Veteran Member
835 posts
Joined: Dec 10, 2005


Options

• Edit Message
• Print Message




Posted to Thread #1547 at 9:59 am on Apr 22, 2006


recipe but this works really well. I usually use black and sweet rice (Thai) but also have used plain or both together and it works well with wild rice.

If I have 1 1/2 c. of cooked rice, I stir in about 2 T. flour. Then add an egg and mix it with my fingers. Then just whatever seasoning. Usually cumin and coriander, chopped cilantro, red pepper...but as I mentioned, anything works.

I make flat patties and fry in butter.

 
And croquettes on Gail's in 2002. (so glad I can access that now)

marg/cdn: REC: Creamy turkey croquettes
Posted: Dec 26, 2002 4:43 PM

My husband has been requesting and enjoying this for 25 years, after every turkey roast. 3 T. butter 1/2 c. chopped mushrooms 5 T. flour 1 c. milk 1/2 t. salt 1/2 t. curry powder (I double it) 1 c. finely chopped cooked turkey 1 T. chopped parsley 1 egg fine bread crumbs for coating oil for frying Melt butter in pan over low, add mushrroms, saute for 5 minutes. Gradually blen in flour. Add mil slowly sitrring to prevent lumps. Add seasoning, cooka dn stir until thick. Add turkey and parsley. Spread on a plate or sheet of waxed paper and chill thoroughly (more than a usual croquette mixture as this one is not as firm and needs extra chilling). Divide in to 8 and shape each into a ball, roll in crumbs, dip in egg beaten with 2 T. cold water. Coat thorougly with egg. Roll once more in crumbs. Let dry 1/2 hour or more. If preparing in advance, place in frig and remove to room temp 1/2 hour beofre cooking. Fry at 365 about 3 minutes or until golden brown. Drain on paper towels and keep warm in oven. You may want to sprinkly in 1/2 t. Knorr powdered chicken bouillon if you want to heighten the flavour. The important thing is to have a good quality curry that you like.

 
Chicken cakes

Southern Living has a great recipe for chicken cakes with a remoulade sauce it's in one of their best of cookbooks (very similar to crab cakes). I'll try to find it and post. My sister's kids love them.

 
You must log in or register to reply here.
Back
Top